The BEST Turkey Chili Recipe
A light and comforting twist on the classic, this turkey chili is brimming with rich, spicy flavor and is perfect for any game day celebration or winter weeknight dinner!
This is one of my favorite recipes to whip out when it starts to get cold outside—I mean, is there anything more comforting than a warm bowl of soup on a winter’s night? I discovered this recipe a few years ago from my mom, and it’s my ideal chili recipe: hearty, spicy, and full of flavor. I adapted it from the one and only Once Upon a Chef—none of her recipes have failed me, so be sure to check out her page!
Ingredients and Substitutions
There’s a few ingredients for this chili that you might not have on hand, but it’s nothing a quick grocery trip can’t fix! Here’s what you’ll need:
- Yellow onion. Yellow or sweet onions are best for this recipe.
- Red bell pepper. I prefer to use red bell peppers, since they’re sweeter than other types, but green or yellow bell peppers will also work.
- Garlic cloves. This recipe uses 6 cloves, but measure garlic with your heart.
- Vegetable oil. If you don’t have vegetable oil, you can substitute it with canola or avocado—just make sure it’s neutral!
- Chili powder, ground cumin, ground coriander, dried oregano, cayenne pepper. A combination of these spices gives this chili its flavor. You can modify the spice level based on your preferences, but I sometimes like to add smoked paprika as well.
- Red pepper flakes (optional). For added spiciness. If you like a little kick to your chili, you can also sauté a chopped jalapeño with the yellow onion and red bell peppers.
- 93% lean ground turkey. 93% lean ground turkey is a combination of both light and dark meat, resulting in a more tender chili—if you use 99% lean turkey, it will be too dry. While this is a turkey chili, you can also use ground beef, ground chicken, or even sausage, if desired.
- Canned kidney beans. If you don’t like kidney beans, you can use pinto.
- Canned diced tomatoes. In addition with crushed tomatoes, diced tomatoes add some texture to the chili.
- Canned crushed tomatoes. Canned crushed tomatoes give the chili richness and thickness.
- Chicken broth. If you don’t have broth, chicken stock is great—you could even use vegetable stock if that’s all you have.
- Salt and pepper. Obviously, you’ve gotta season as you go!
- Sour cream, cheese, and cilantro. To serve.
How to Store Leftovers
Another thing I love about this recipe is that it keeps well and reheats flawlessly! You can store leftovers in two ways:
- In the fridge. Once cooled, this chili can be stored in an airtight container in the fridge for 3-4 days.
- In the freezer. If you want longer-term storage, freeze the cooled chili in a container for up to three months. Before serving, let the soup defrost overnight in the fridge, then reheat the leftovers in a pot on the stove or in the microwave.
Be sure to leave a comment or rating if you like the recipe—happy cooking!
The BEST Turkey Chili Recipe
A light and comforting twist on the classic, this turkey chili is brimming with rich, spicy flavor and is perfect for any game day celebration or winter weeknight dinner!
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Servings: 6
Ingredients
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Red pepper flakes, to taste (optional)
- 2 pounds 93% lean ground turkey, divided
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (28-ounce) can diced tomatoes and all of its juices
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth, plus more, if needed
- 1 ¾ teaspoons kosher salt
- Sour cream, cheese, cilantro, and lime wedges, to serve
Instructions
- Finely dice the yellow onions and red bell pepper, then mince the garlic.
- Heat the vegetable oil in a Dutch oven over medium heat, then add in the chopped onions and bell peppers with a pinch of salt. Sweat the vegetables until the onions are very soft and translucent, around 6-7 minutes. Add in the garlic and cook for one minute more.
- Add in all of the spices—the chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes—and cook for a few minutes until the spices are toasted and fragrant (do not burn).
- Add around 1 ¼ pounds of the ground turkey to the pot and increase the heat to medium-high. Use a wooden spoon or spatula to break up the meat and cook for around 4-5 minutes, until no longer pink.
- Stir in the beans, diced tomatoes, canned tomatoes, chicken broth, and salt until combined. Once boiling, lower the heat to a simmer and cook, uncovered, until the chili has thickened and intensified in flavor (around 1 hour).
- In the meantime, season the remaining ¾ pound of turkey with a pinch of salt and pepper, then form the meat into teaspoon-sized balls. After the hour has passed, stir the prepared meatballs into the chili and simmer, stirring occasionally, until the turkey is just cooked and the chili has thickened (around 40 minutes). Add more broth if the soup gets too thick or sticks to the bottom of the pan. Taste and adjust the seasonings if needed, then serve.
